This isn't my typical recipe. It includes boxes of instant pudding and the dreaded Cool-Whip (seriously, have you read the ingredients?) but I was in a crunch for time and needed a quick dessert for Easter so I took short cuts. I hate slimy pieces of banana in my banana pudding so I've pureed he banana in this recipe.
This recipe has dairy ingredients so I couldn't taste it but I'm assured by all who have eaten it that it's very delicious! My husband took a container of pudding into work to have after his lunch and a few coworkers took a bite of pudding and apparently they closed their eyes and sighed after they tasted it. That's a good sign, right?
Easy Banana Pudding
(make this 12-24 hours before serving to give the vanilla wafers a chance to soften)
2 large boxes of instant vanilla pudding
5 cups of whole milk
2 (8 oz.) containers of Cool-Whip (thawed in the fridge overnight)
3-4 ripe but not overly ripe bananas
juice of 1 lemon
1 box of vanilla wafers
1. Mix the 2 boxes of pudding with the 5 cups of milk. Stir for 2 minutes and put into the fridge for at least an hour to firm up.
2. Fold 1 container of Cool-Whip into the vanilla pudding until it's well blended.
3. Put the bananas and the juice of one lemon into the blender or food processor and pulse just until it's mostly smooth.
4. Gently fold the banana puree into the pudding and Cool-Whip mixture.
5. Line a very large bowl with vanilla wafers and top with 1/3 of the pudding. Top the pudding with a layer of vanilla wafers. Continue layering the pudding (1/3 at a time) and the vanilla wafers until you have used up all of the pudding. Top the final layer of pudding with the last container of Cool-Whip (as if it was frosting) and decorate the top with vanilla wafers.
6. Refrigerate 12-24 hours. It's really best the first day or two.